RARE Chinese Food To Find In NEW YORK

In this video, you're going to see a ton of stuff. Stuff that reminds you of the 1960s and 1970s. A lot of Toisan people cooking Cantonese food for other, you know, non-Asian New Yorkers. All the way to something like this, which is like straight out of Chengdu, 2023. What's going on, everybody? Welcome to another episode of Fung Bro's Food. As you guys may or may not know, New York City is home to the largest Chinese population density outside of Asia. So, I mean, that means that there's going to be a lot of different concepts here. Stuff for international students, stuff for older folks, stuff for non-Asian people. So today, we are doing a crawl of spots that have all opened up in the past year. To show you, basically, how New York City is thinking about Chinese food. We're going to be covering so many different types of Chinese spots in this video. But this one is a chain directly from China. It's called Yemen Chuan Chuan. Chuan Chuan is these small skewers that they're going to cook in hot oil. Almost like in a hot pot style. It actually comes from Chengdu, Sichuan, which is a province in China known for all the spicy stuff right now. These are 80 cents a pop. But they got stuff like a lobster tail. This is $10. I'm going to go ahead and put this back. Get the quail eggs, what, 80 cents? Oh, fresh beef, save less. Okay, so now that I've chosen my little Chuan Chuan, right? Each of these is 80 cents. But I have to pay $15 for the spicy Sichuan oil. So it can add up. But today, you know, I think it's going to be worth it. So of course, guys, you can get xiao la, zhong la, da la. I got zhong. You know this is authentic, Andrew, because they have the you dian. You dian is something very unique, more to the Sichuan region, Chengdu, Chongqing. This is this specific mixed dian for the dianzi, which is the dish. And we can sauce this up a little bit even more if we want with some coriander. Of course, we got the green onion. But this is pretty much ready to go. However, we can also mix it from zero. Or we can do, you know, a base level with some crushed peanuts and sesame and different things in there. Let's go ahead. Get the oyster sauce. Boom. Sweeten it up a little bit. Black bean, get some of that umami. Just like foodie, just like foodie88 on Instagram. Yeah, yeah, yeah. Just like foodie88 on Instagram. We're going to take some of this. Oh, green pepper sauce. Trending recipe in China. Oh! Trending ice cream bar recipe in China. Oh! Get the green pepper from the Mississippi River. What up, friends and family? We are super excited to announce that actually our xiao la chili oil sauce is out for pre-orders. You can click on that Shopify link right down below. But I'm excited. It's unlike anything else on the market. And I know a lot of people say that. But even the form factor is different. We want you to take this everywhere and squeeze it on things. You know what I'm saying? And there's actually, it's very easy to clean up. There's no drip from the jar. But anyways, it's, we like to say it's from Sichuan to Sicily because it is inspired by the Calabrian chili oil from Italy, from Calabria. And also fused with mala chili oil. So it's kind of like a mixture of east and west fusion. Comes in a two-pack. So you can give one to a friend. But trust me, it's worth it. Real truffle. Real Sichuan peppercorn. Real kick. Real flavor. If you guys want to see more pictures and see all the other things that I put it on, check out Smala Sauce on Instagram. Thank you so much for being with us on this journey. You know, it's been exciting. And this is our first real product. And we wanted to sell you a product that you and your family can enjoy. So check it out. Smala. Alright, you guys. The chuan chuan has arrived. It's already done. I mean, you got free sauces. But you don't even need the sauce. But I'm going with the sauce. Yo, guys. I'm telling you. This is tasty. And I can see the labor of my work. Of, you know, not that I really did any work. But simply picking it out, man. I got my sweet potato here. I got beef. I got more beef. I got the konjac noodle. I got a... This is a coriander wrapped in beef. Let's go in the you diem. For me as a very ABC person who barely speaks Chinese. But keeps up with Chinese things. It's very, very interesting to see a spot that you would imagine is at most in Flushing, Queens. Versus being in Chelsea, you know, midtown Manhattan pretty much. I mean, they have all these references to kind of like all these Chinese artists. Like Ye Minjun. That's like the Dongbei artist that is famous for making these figures with the big mouths. And there's actually very little English. In fact, there's no English on this menu at all whatsoever. So I think it's really interesting. Guys, these Chuan Chuan definitely remind me of the ones that we had over in Chengdu with the Higher Brothers. A long time ago. Years back. And it's funny because when you pick it out. It almost looks like this bouquet of saucy spicy meat. Let's go for the konjac jelly. Guys, I'm not going to lie. This is not like a low fat food though. And I think the reason why Sichuan food is getting so popular nowadays is because almost the demeanor and the culture of the people is a little bit something that like Americans can really get down with. I mean, Sichuan people are known to kind of chill, be more laid back, you know, further from the central government. So things like that, guys. And honestly, it's so funny because we're in midtown and a lot of non-Asian workers on their break were looking for a spot to get orange chicken. So they popped their head in here and they asked, hey, do you guys got General Tso's or sushi? But maybe they'll be asking for Chuan Chuan soon. Hey, guys, I can just tell you this. That this pot is so hot. This is probably the pot that they actually cook the Chuan in. It's spicy though. Be careful. On to the next spot. Alright, you guys. We're at Cauldron Chicken here in Greenwich Village. I'm here with Jason from Henan. Jason, can you tell us about Daokou Chicken? What's so special about Daokou Chicken? Okay, listen. Daokou Cauldron Chicken already have over 300 years history in China. Now, they're cooking different than others. So they fry first and wait and put it in cauldron and boil. And it's three and almost four hours. Hey, man. You heard it from him. Five spices. They're going to boil it for four or five hours. It's a specialty from Henan. This is even difficult to find in Beijing and Shanghai. Let's check out how they make it. As you can see, guys. These chickens have already been boiled down with the spices. The five spice pack for five hours. I'm telling you, guys. This is my very first time having Daokou Chicken. I'm excited, man. Shout out to Henan. Aren't you, guys? The Daokou Chicken has arrived. Daokou is the famous city that this came from 300 years ago. There's a lot of stories involving like Qing emperors and dynasties and stuff like that. And they said that you got to shake this off. Normally, when the whole chicken comes, you got to just shake the meat off the bones. We're going to go ahead and dip it in some of this powder right here. Some of the sauce. This is my very first time having Daokou Chicken. Good? Yeah. I know what they mean because it's supposed to taste fatty without tasting greasy. And that's a difficult thing to describe. But you can feel it when you eat this. Of course, on the side, we got the scallion pancake. I'm going to take some of this Daokou Chicken right here. Like we said, it is stewed in some precious medicinal soups. And I think that that is the key here of the Daokou Chicken. I heard this was actually one of China's first famous chicken dishes in history. That's it. 300 years. Scallion pancakes. Oh, man. I had to take my sweater off for this one. All right. So, immediately, this actually reminds me of a Shandong dish called Tezhou Chicken, which we actually had on a train when we were going from Shanghai to Beijing before. And it actually looks very, very similar. But he said it's different because the braise is better. He said the soup is better. So, I got to try it myself, though. Oh, my gosh. That chicken just came off. Super soft. Mmm. And one of my favorite things, my absolute favorite things about eating chicken like this, where it's all fried and braised and slow cooked, is that everything is edible. You can eat every part of this chicken. Even the little wing tips are tender. Mmm. And then all these little pieces that usually, maybe on fried chicken or baked chicken, are a little bit hard still, all the tendons are really soft. And you can just dig your finger into it. Now, I got to be careful. I don't want to eat a lot of bone. But I'm just saying I can eat around the bone. That's how good it is. I can tell this recipe had 300 years to develop because it is delicious. I mean, man, if they were eating this good back then, I know why the Qing Dynasty wanted to stick around. Guys, let's be honest. Greenwich Village is the last place I would think to find a deep cut Chinese dish. But you know what? Hey, it's here in New York. And look at this. I'm just shaking the chicken off. That's how you know it's really good. You can just shake, literally just shake it off. All right. On to our next spot. All right, everybody. Our next spot is my favorite Chinese restaurant. One of my favorite Chinese restaurants in all of New York City. And it's actually Vegan Spicy Moon. It's a new location over on Bowery, guys. They are doing vegan Chinese food like you've never seen. I mean, shout out to the old school Buddha Bodhis in Chinatown. But this one is doing Sichuan vegan food. This right here is the dry pepper style pot. Super flavorful with no meat, guys. This is just tofu and vegetables. Here we have a hen-of-the-woods mushroom bao, freshly steamed fried mushrooms. These are delicious. And then here you have your General Tso's mushrooms right here. Let me just break this open. With nice General Tso's sauce on top. And then you have chopped cheese, impossible meat, egg rolls, bro. And then of course your brown rice. But man, I'm just so excited to show you guys about Spicy Moon because I think this is the best Chinese vegan restaurant in America. I know for sure in New York, but I'm going to say for the rest of America too. Yo, I think the history of this spot is really cool because the husband and wife actually met working at a Sichuan restaurant in New York. And then they opened up this one. Actually, the wife is from Sichuan and the husband, I'm not actually sure where he's from, but he's Asian too. Again, one of my favorite restaurants in all of New York City. And it's vegan. I never thought I'd say that. It is not short of flavor, not short of black bean paste, not short of chilies. Guys, it all used to be about vegan orange chicken, but now it's about vegan gan guo and vegan baos. We have our mushroom General Tso's. I asked for extra sauce. Little lemon squeeze on top. Let's get it. These were two different types of mushrooms, by the way. This is more white mushrooms. Last but not least, guys. And this to me shows me that Spicy Moon is always innovating. They're actually opening a bar next door. This is a chopped cheese vegan egg roll. You guys know the egg rolls from Cheesecake Factory. Everybody loves them, you know. That was fire. You know what's funny? When I see chopped cheese egg rolls or if I see a cheeseburger egg roll on a menu, I usually do not go for it. But here, I'm so glad I got it, man. This is actually maybe one of the... This is probably the best non-traditional egg roll I've had in like five years. Wow. I mean, if you think about it, veganism is the wave and also Sichuan food is the wave. So this restaurant is putting two and two together. Shout out to Spicy Moon. I don't even care that there's no meat in this. All right, everybody. Our next spot is Shanghai Villa out on West 4th. We're over in Greenwich area. And this spot originally was a vegan Chinese spot, but they kind of changed the concept and they added a lot of traditional Shanghainese dishes, but also some very famous Chinese American dishes. I want to show you guys. All right, David. So everything here looks pretty traditionally Shanghainese, as you've seen from our other videos. But except for this dish right here, these are the creamy peanut satay chicken skewers, Mr. Chow style. And you're probably wondering, why do they have Mr. Chow dishes here at Shanghai Villa? Well, that's because actually the chef comes from Mr. Chow's originally, and they wanted to provide something, you know, for the more Mr. Chow's crowd, American crowd here. But anyways, let's go through the dishes. Here we have the classic Chong You Mian, which is scallion oil noodle tossed around. There's different variations of this, but this is only like six bucks here. Here we have the Shanghai wonton with jicai. And let me just break that open for you. I love this dish, man. And it's like I can tell the soup is super savory and sweet. Okay, there we go. You little meat inside. Here we have the regular xiaolongbao, juicy. The soup is not coming out. That's a good sign. And then you have the classic Shanghai xiaomai, obviously different than the southern Cantonese xiaomai. This is all mostly rice. And then you have the xianjinbao, which is also another famous one, which is essentially a super thick soup dumpling that's fried on the bottom. First thing I got to try is the peanut skewers. This is famous, like my Dominican friend Marco, he loves this. He always talks about Mr. Chow's, Philippe Chow's. You know, this skewer is very iconic. It's red, it's creamy, and it's very sweet. Mmm. Wow. I've only had the Mr. Chow's version once, but it tastes just like it. Maybe the skewer pieces are a little bit smaller. This is $3 for $10. This is like half the price, though. Mmm. That sauce, it's tender, little bit of spicy kick. I like it. This is your scallion oil noodle, and sometimes they put, some people will put like shrimp in it and make it an anzai man. But anyways, let me try it. Because this is a very, very traditional Shanghai dish. Mmm. Slippery, chewy, al dente, nice smooth umami scallion oil. Salty, but not too salty. All right, moving on. You guys got to try the Shanghai wonton. And what I love here is that they're mixing kind of like very Americanized dishes with very authentic Shanghai dishes. So probably, I don't know if the Mr. Chow's crowd is going to be ordering this dish. Mmm. Hotsi. That's good. I don't know if that's up there for the dishes. I got to try the other ones. But oh, man. All right, here. I have the xianjin bao. I'm going to try it with some of the vinegar here. I know this isn't the best way to eat it. I'm just going to eat it with my hand. But since there's probably hot juice in here, I got to be careful. Is it improper to eat xianjin bao with my fingers? You let me know. All right. As far as the xiaolongbao goes, or as I would try to say it in the Shanghai dialect, xiaolongbao. I tried. Judge it, guys. But yeah, let me dip it here. This is the pork one. Here I have the vegan ones here. I'm going to try this because this originally was a vegan restaurant. But they just recently added a lot of meat dishes. So, of course, you know. It has both. Nice and light. I like those a lot. Not too fatty. Really clean broth. Let me try the vegan ones. All right. And I'm going to try to speak some more Shanghainese again. How we'd say, have you eaten? Is nonchalant. Oh, this one's still meat, actually. Oh, that's good. Okay, I'm going to guess that this is the vegetarian one. There we go. That's the veggie one. Let's try it, guys. Veggie xiaolongbao. I think this is the first vegetable xiaolongbao I've ever had. Can you make a vegetable juicy? Yes, you can. That was actually really good, man. If I was vegan, I would totally eat that. Let me bust this open for you. Just so you guys can see what's inside. I know the juice is going to come out. Oh, that's the meat. The little imitation meat right there. All right, guys. To end it off, I have the Shanghai xiaomai right here. You can get this off the streets in Shanghai. I remember the first trip I went to in Shanghai. This would be eaten a lot in the morning because it's got a lot of carbs. Not as much meat, obviously, as the Cantonese one, but still good. I mean, guys, in my hand, I have a very traditional Shanghai dish. And then I have a very kind of new school Chinese-American dish. And I just think it's really cool that they can be served together here at Shanghai Villa over in the West Village. And on our channel, we'll always try to say the phrase or the dialect that we're eating. I know like Shanghainese, it's very hard to find someone who could speak it. So I definitely can't speak it. But let me just say, I don't know how to speak Shanghainese. I don't know how to speak Shanghainese. All right, you guys judge it down below. But on to our next spot. All right, you guys, next up, just like daokou chicken, we've got a China concept. It is a direct port over. We've got jibeichuan. This chain actually has 400 chains in China. And it was started by this Cantonese man named Ji, Mr. Ji. And he traveled all over and he sort of came up with his own ideas, mixing Cantonese food with Yunnan food and Sichuan food. This is what they ended up with. All right, you guys, let's take a look at the Mixian rice noodles that made Mr. Ji a very rich man. You know, we're talking about fish maw. This is the swim bladder from a larger fish like a sturgeon or some type of fish like that. Of course, that's the Cantonese side. You've got the Mixian, which is more of the Yunnan influences. But you're also looking at some kou shui ji right here, which is from Sichuan. Apparently, you know, just me reading the board, Mr. Ji was a very well-traveled man to the different provinces and regions of China. Let's get into it, guys. I'm super excited to get this. This is 1995. OK, yeah, that's good. You got fish in there. You got chicken in there. You know, this fish maw can get really expensive when you get it dried pound by pound. I'm telling you guys, this fish maw tastes almost like the fish equivalent of a foie gras from a duck. It's hard to describe. It's kind of like cheesy in texture almost. Livery, but in a good way because it's fish. How do I compare this to actually like purely authentic Yunnan guo chao mian, which is the crossing bridge noodles? I would say this definitely has more Cantonese Tong influences. Of course, you got some nice chicken thigh right here. Listen, if you're an older Cantonese person above the age of like 40, you're going to prefer this version to the Yunnan version because it's half Cantonese flavor. All right, everybody, I got the tomato soup flavored beef brisket one. And I can tell that this is Cantonese influence because look at this ao lam. It's kind of like the curly, shrively ones. I'm not going to lie. This really reminds me of a Cantonese dish. Even the cuts of ao lam, a.k.a. beef tendon, where it's in a way, I'm not going to lie, like the ugly cuts. But honestly, it's something that I often encounter at Cantonese restaurants. So I'm excited. David, you're going to love this tomato soup one. A little bit citrusy. Very umami. Dude, you got me excited, bro. I'm going to dig into this kou shui ji right here. Kou shui ji basically means mouth-watering chicken. This is from Sichuan. This is probably one of the major dishes, Andrew, from Sichuan that I've started to see served all around China. And yeah, Andrew, you see it a lot more now. It's like people are breaking out of that like provincial, local mindset. Yeah, I mean, think about it. Mr. Ji is a Cantonese guy, but he's starting a very popular Yunnan rice noodle chain. Okay, but that would be kind of similar to maybe someone from Seattle getting popular, like starting a popular southern fried chicken chain. Or, well, there is some truth to it because, you know, the colonel spent some time in Seattle. But actually, it's almost like the guy from Seattle starting Taco Time, a Tex-Mex chain that's very popular. So it's like outside of the province, man. I mean, I think nowadays, if you look at America, you have chains like BJ's, Cheesecake Factory. They serve something from New Orleans. They serve something from New York. They serve something from Florida. A Cubano. Everything's mixed up nowadays. You don't only have to stick to your one city in your province. Beef and tomato. Hey, man. I'm just saying this, Andrew. This kou shui ji has a really unique flavor to it. And like I'm telling you, man, like you said, this Cantonese man, Mr. Ji, he was just thinking different. He was genre-mashing like Kanye. What I like is like, you know, if it's like a cold, chilly day out in New York City, you get this big cauldron of rice noodles. And you're just like standing over it. And it just warms you up. It's almost like what pho does. You know what I mean? And I love pho. I love, love pho. But I got to say, I'm going to work this into my winter rotation for sure. Listen, it's 2023, guys. Get Mi Xian in your winter rotation. All right, you guys. Next up on Brand New Chinese Concepts. This is not brand new. Actually, this is a redux of something from 1964, one-ton noodle garden that made it all the way from around the corner. They just had to have a rebirth here. But like we said, you are looking at recipes from the 60s, the 70s, the 80s, the 90s. And I'm telling you, there are so many different types of people right now. Just post up, Andrew. There's a lot of people here who were in their prime years in 1964. What we're looking at are a few things that I've never had before. This is rolled churn fun with peanut sauce and hoisin on it. Literally, guys, you can see on the inside. It's a deep fried version of something that was rolled up. As you can see, this is not a rice cake akin to the Korean tteokbokki. This is literally a rolled up churn fun. Honestly, if they added some jelly to this, it would just be a PB&J. It might even go more viral amongst the Side Talk NYC crowd. Like we said, guys, you have some of your NYC Sino classics from the 1960s. If you've only eaten authentic Chinese food your whole life, you don't even know what you're looking at right now. This is a wonton wrapper folded once with some meat inside. You dip it in here. Very similar menu to Warhop. Warhop, I believe, was from the 1950s or 60s as well. Just the tiniest bit of meat, but you know what? Gets the job done. As you can see, guys, this is, for some demographics of people, or maybe a lot of demographics of people, still their favorite type of Chinese food. New York style, 1960s, 70s, 80s recipes like these gigantic wontons. They like dry food. I notice, you know, not as much of the soup. That's more for the Chinese people, but a lot of low-means. Like I said, guys, I still enjoy a lot of these recipes from 1982. However, of course, my palate extends way beyond that too. And I'm not really blaming anybody for freezing their taste buds here. But definitely, I kind of am like, man, it would be nice to advance beyond the 1980s years. But I guess if you like big hair, you know, band rock, you like big hair band rock, you like Kiss. Honestly, this reminds me of the food that you would find at an elevated Chinese buffet. And a lot of those menus were developed in the 90s. But it does not mean that this food tastes bad at all. In fact, I even enjoy it as well. You know what I could use though? Just some small lime. You know, like I said, I don't blame especially older people who are in their prime years in the 60s, 70s, and 80s for coming here. But for the younger people, I would like to push their taste buds to the next plateau. Oh man, I gotta admit, this is some of the better chow mein I've had. And this is a very kind of Chinatown style. But it's actually really delicious, man. This food totally reminds me of all the food that the detectives, even in maybe CSI, you know, Law and Order, might be eating. Anyways, guys, this dish is actually really interesting. One thing that I started doing is peeling these off and then dipping them into the sweet wonton sauce. So it's kind of like the peanut butter and jelly dish that we were talking about earlier. By the way, all this food, $40, that's not bad, man. I think it's really interesting because this actual venue, this actual restaurant space, turned over three different concepts. One, it was a modern Korean cafe that was serving fried chicken and beer. And then two, it turned into a Thai chicken and rice spot. And then three, it turned into Mei Lai Wok. And actually, they kind of like tuned it backwards in a way where they kind of made it look a little bit older than it was. And that's actually what connects with people, which is interesting enough, you know. And I think that does kind of speak to what people want in Chinatown. It's like eating off these paper plates, it doesn't bother them. Eating kind of like these dishes from 1980, it doesn't bother them. Because at the end of the day, it is high quality and good. So, hey, this is maybe what New York wants. All right, you guys, our next Chinese concept is Lotus and Cleaver. It's basically like dig in, but with Chinese food elevated. It's difficult to explain. You just guys got to see. Can I do the noodles for my base, please? Okay, so, hey, guys, it's just like your typical bowl spot in whatever city you're in, near the office zone. And then I'm going to go ahead and pick two market sides, right? What do you recommend? Let's do that. Let's do the mushrooms. We'll probably do the eggplants. If you guys know, eggplants are really popular in China because meat traditionally was very expensive. That led to the popularity of eggplants because it kind of has a protein-like vibe to it. Can I do the Heritage Pork Char Siu? And definitely can I get a lot of green ginger scallion sauce on it? Now, I know a lot of people are like, oh, why are you putting ginger scallion on the char siu? That's more for chicken, right? But that's just how I like it, everything. So right now we're in a food hall called Jackson Co. It's right across the street from the iconic Jackson Park building, which I think is like 70% Chinese students. And we're in Long Island City right now. Everybody always wanted to know what a Chinese dig in looked like. I know a couple of people who tried over the years. But I might have to say Lotus and Cleaver, they did certainly one of the highest-end jobs. You have the char siu right here, yam noodle underneath, braised eggplant, braised mushrooms. So it's very good. I would say the noodles taste more Pan-Asian. The char siu tastes Chinese. The eggplant tastes Chinese but toned down a little bit. And here's the braised mushrooms. It tastes very Southern Chinese in the sense that it's a soy braise, ginger, soy sauce. And, yeah, like we said, guys, if you guys ever wanted to see, you know, your market-style, almost like Whole Foods version but Chinese at a reasonable price, come to Lotus and Cleaver. All right, everybody, I am on 14th Street. And I got to say this, man, it is starting to become very, very Asian. I mean everything from Kewl Ramen to now Little Ulu to Par Tea and then a Panda Express just opened. Okay, obviously, you know, I still consider that Asian. I would almost consider 14th Street to become a little bit of a new Boba Avenue. Should I say Poor Tea Street because there's a lot of tea shops here. And right outside, that was a putt. I got Little Ulu, which is a pop-up right now. They have a window. And this is the sunny side up matcha latte. They have a sweet cream and then a little bit of mango jelly on top to make it look like a over easy egg. So it's crazy out here, man. This was $9.25. I'm not going to lie. It is not cheap, but it is decadent and delicious and very cool, very Instagramable. Let's check it out. Guys, I love Ulu as a restaurant. I love their spot in East Village. Now they're doing a brunch spot here. And honestly, the quality is crazy. That's delicious, man. You guys are going to go come hang out on 14th Street. Not to only mention that, they also have a food hall that also has some really good chicken rice straight from Singapore. Gen BBQ. And also a Gen BBQ. So really, I don't know. 14th Street is definitely changing, especially on the south end of the street. I don't know about the north end, but the south end is definitely turning very Asian. So guys, 14th Street. Check it out. Our next new Chinese concept in Manhattan is Shorty Tang's, a.k.a. Tangy Noodle. This is actually the owner of Hua Yuan, which is a really nice Peking duck restaurant in Chinatown. But he's actually famous for his noodles. His family went from Sichuan to Taiwan to NYC. So it's really a hybrid of a lot of things. As you can see, they have the Kua Mian here, which is the wide noodle for the beef noodle soup. But you also have a gigantic beef spare rib in there. Almost like people are doing for modern-day pho. We got to taste the broth, a.k.a. the tang. Yeah, that's spicy. It's good. As you can see, we got the wide noodle here. This moved here from the upper east side, I believe. All right, you guys. Let's take a look at this big meal pie, which is this big beef rib. Like we said, this is all the rage right now. If you've had a $25 bowl of pho recently, this is what it is. All right, you guys. This is $25. But honestly, this is one of the better bowls of New Roman beef noodle soup in the city. It's pretty cool. You can actually taste what came from Sichuan, what came from Taiwan. And the big beef rib, this concept, this is definitely New York City. Moving on, last but not least, Andrew. They've got the Sepsame Noodle. This is the same dish that made Huayuan famous amongst all the politicians and everything like this. So we're going to mix it up right here. This is a Sepsame Noodle. It's vegan. There is no meat in it. Let's check it out. Listen, guys. They've got an ultra-modern noodle machine in the back. They're serving some Southeast Asian-inspired prawn noodles. A little bit more like the Hokkien Mee from Singapore. So, hey, man. Shout-out to Shorty Ting.